Gingerbread Cake Roll with Lemon Whipped Cream Filling
Take a gingerbread sponge cake and roll it together with lemon curd whipped cream filling and you have yourself a spectacular holiday dessert!
Prep Time10 minutesmins
Cook Time10 minutesmins
Chill Time4 hourshrs
Total Time4 hourshrs20 minutesmins
Course: Dessert
Cuisine: American
Keyword: Gingerbread Cake Roll
Servings: 12
Equipment
2 - 11"x17" Jelly Roll Pans
Parchment Paper
Tea Towel
Mixer and Bowl
Cooking Spray
Sifter
Ingredients
Dry Ingredients
1cupAll Purpose Flour
1tspBaking Powder
1/2tspBaking Soda
1/2 tspSalt
1tspCinnamon
1-1/2tspGround Ginger
1/4tspGround Cloves
1/4tspGround Nutmeg
Wet Ingredients
3largeEggs
3/4cupPacked Light Brown Sugar
1/2cupMolassas Not Blackstrap or Robust
Lemon Whipped Cream Fillling
1. 8 ozCool Whip Topping
1 15.75 oz canLemon Pie Filling
Dusting and Garnishing
1/2cupPowdered Sugaruse half for rolling, half for dusting finished cake
Instructions
Preheat the oven to 350F
Line an 11" x 17" jelly roll pan with parchment paper, pressing into corners to form creases around the edges. Spray the parchment lightly with cooking spray.
Sift together dry ingredients into a bowl so well combined and set aside.
Add eggs to a mixing bowl. Using the whip attachment, beat at medium speed for 3-5 minutes. Stop the mixer and add brown sugar to the bowl. On medium-high speed mix for 3-5 minutes until the mixture turns a pale yellow. Stop and scrape down the bowl. Add in the 1/2 cup of molasses. Beat at a high speed for another 1-2 minutes until well combined.
Turn the mixer to a low speed and slowly add in the flour mixture. Beat until combined and flour is incorporated. Pour the batter onto the parchment-lined jelly roll pan, carefully spreading the batter into the corners and sides without deflating. Tap gently to remove any large bubbles, and place in a preheated 350F oven. Bake for 10-12 minutes, or until cake no longer jiggles in the center, and a toothpick inserted in the center comes out clean.
While the cake is baking, line the second jelly roll pan with a tea towel and dust with 1/4 cup of the powdered sugar. This will keep the cake from sticking when rolling it in the towel.
With the cake still warm out of the oven, cover it with the dusted tea towel (sugar side to the cake), and place the second jellyroll pan upside down over the warm cake. Even the edges of the pans together, then using oven mitts carefully invert the cake onto the dusted tea towel on the second pan. Remove the other pan. With the parchment paper side up, starting at the short end of the cake roll the warm cake into the towel and place evenly on the pan to cool.
While the cake is cooling, add the whipped cream into a bowl and fold in the lemon pie filling until combined, being careful not to deflate by overmixing.
When the cake has fully cooled, carefully unroll the towel and remove the parchment paper from the inside of the cake. Spread the lemon whipped cream in an even layer over the entire inside of the cake. Using the tea towel to guide, reroll the cake over the filling pulling the towel away as you go to create a tight and even roll.
Place the cake on a serving tray, and cut away any ragged edges. Store in the refrigerator to chill for up 3 hours, or to 2 days. The cake can be wrapped in plastic wrap and freezes well. Dust with powdered sugar before serving.